Holiday Cookie Party: Viennese Crescents


Here is a recipe that I have been using for many Christmases. It comes from the Fannie Farmer Cookbook. This book was given to my husband, Dana and I, when we went to Morocco with the US Peace Corps in 1970. So, it’s a well tried recipe and people love it. Simple but scrumptious!

Ingredients for about 36 cookies

Marguerite Kephart's Viennese Crescents

Category: Baking, Recipes

 Marguerite Kephart's Viennese Crescents


  • 1 cup butter
  • 1/4 cup granulated sugar
  • 2 cups flour
  • 1 cup ground almonds (mixed with hazelnuts or walnuts if desired)
  • 1 tsp vanilla
  • Icing sugar


  1. Heat oven to 300 degrees F
  2. Cream butter
  3. Add sugar, four, almonds and vanilla
  4. Mix well and ensure that the dough is not too crumbly; if so, add a bit of butter; if texture is too greasy, add a bit of flour
  5. Shape into crescents about 3 inches  long,by 1 and  1/2 inches thick
  6. Roll in icing sugar
  7. Place on cookie sheet; do not grease cookie sheet  (parchment paper can be used)
  8. Bake 35 minutes, done when light brown underneath
  9. Turn over on rack and cool
  10. To complete,roll in icing sugar again or leave crescents plain


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